怎样和面做面条才筋道
一根长竹竿，一根短筷子，变身工具，巧做面食！和面不加一滴水，口感弹牙太美味，究竟有何秘诀？各式花卷不知怎么做？一根筷子来帮忙，多种花样带回家！
\n特级厨师菜：虾子三鲜竹升面
\n一根竹竿压出竹升面，不加一滴水口感太弹牙
\n
竹升面，是南派传统面，也是岭南地区的特色小吃，用鸭蛋和面，大竹竿压制，有步步高升的吉利寓意。其颜色金黄，弹牙爽口，格外筋道，是让人大快朵颐的美味。
\n-01-
\n和面
\n750g高筋面粉中放入1.5g碱面，加入鸭蛋液和成面团；
\n
窍门：和面时加入鸭蛋液可以让面条爽滑弹牙，充满蛋香味。
\n-02-
\n压制面团
\n用竹竿压制面团，压好的面团常温醒发20分钟；
\n
窍门：在竹竿面前垫一个弹性强的工具，更省力，面团受力均匀。
\n-03-
\n制作面条
\n用竹竿或是长的擀面杖，把面团擀成片，卷起来切成面条即可；
\n
-04-
\n准备汤底和辅料
\n制作三鲜竹升面汤底：锅中倒入开水，加入猪棒骨、柴鸡、猪皮、猪瘦肉、金华火腿、瑶柱、陈皮、生姜、白胡椒、花雕酒，小火慢炖四个半小时，过滤；
\n
虾仁去虾线洗净后，吸干水分，加入少量盐、胡椒粉、姜汁、香油抓匀；
\n
-05-
\n煮面
\n面条煮30秒左右，过凉；
\n把虾仁、瑶柱、香菇、火腿丝、菜心焯烫一会；
\n
窍门：煮好的面迅速过凉水，可以让面的口感更爽滑弹牙。
\n-06-
\n汤底调味
\n汤中加入盐、糖、鱼露，淋在面上即可。
\n
汤鲜味美，咸淡适中，满嘴喷香，一嚼面条，也太弹牙了~
\n
特级厨师菜：花式花卷
\n一根筷子花样食用，六种花卷各不相同
\n
-01-
\n和面
\n500g面粉，加280g水，加入牛奶、5g酵母粉，揉成面团，醒发15分钟左右，面团蓬松变大即可；
\n其它颜色的面团：500g面粉搭配30g紫薯粉，或500g面粉搭配30g南瓜粉。
\n
窍门：和面时加入甜牛奶，其中的糖分可以促进发酵，还能增添奶香；
\n-02-
\n制作花卷
\n把面团搓成长条，擀开，刷上食用油，撒点盐，卷起来，可以做成各式花卷：
\n蝴蝶花卷：切成一指多宽的段，取2段放一起，用筷子轻轻一夹，蝴蝶就成形了；
\n
虎头花卷：切成两指宽的段，筷子压中间，叠起再压；
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桃形花卷：筷子压中间，立起来，一边用筷子顶住，一边捏出桃心形；
\n
玫瑰花卷：紫色面团擀薄后，用铁圈抠出圆形面片，各层面片距离一指宽，六片为一组，中间用筷子压一下，顺着压痕卷起来，用筷子压紧，切开；
\n
绣球花卷：把3种颜色的面擀得更薄，用瓶盖抠出圆形面片，三色圆片依次叠放两组，中间用筷子压一下即可。
\n
窍门：①制作多色的花卷，先擀制白色面团，避免被彩色面团染色；②制作蝴蝶花卷，卷好后需要留半指宽的边。
\n-03-
\n蒸制花卷
\n花卷醒发15分钟，上汽后蒸制8-10分钟即可。
\n
特级厨师菜：凉拌土豆丝
\n爽口土豆丝，简单又开胃
\n土豆丝开水下锅焯熟，过凉水，加入青椒丝、红椒丝、米醋、盐、花椒油、辣椒油抓匀即可。
\n
这样蒸出来的花卷，层次分明，暄软蓬松，配上酸爽脆弹的土豆丝，正当好。
\n
（CCTV回家吃饭）
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